Bread For The Resistance

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Bread for the Resistance

Author : Donna Barber
Publisher : InterVarsity Press
ISBN 13 : 083086380X
Total Pages : 169 pages
Book Rating : 4.8/5 (38 download)

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Book Synopsis Bread for the Resistance by : Donna Barber

Download or read book Bread for the Resistance written by Donna Barber and published by InterVarsity Press. This book was released on 2019-09-17 with total page 169 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sometimes you get tired, doing this thing we call justice. Making the case, fighting the fight, having to explain again and again why it matters. You feel burned out or disillusioned. Sometimes you just need a word from the Lord. In these daily devotions, Donna Barber offers life-giving words of renewal and hope for those engaged in the resistance to injustice. When you face adversity, you can take courage. When you grapple with discouragement, you can find hope. When your legs are tired from marching and your knees are bruised from kneeling, you can experience rest and healing. Find here bread for the resistance.

Bread Making

Author : S P Cauvain
Publisher : Elsevier
ISBN 13 : 1855737124
Total Pages : 608 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Bread Making by : S P Cauvain

Download or read book Bread Making written by S P Cauvain and published by Elsevier. This book was released on 2003-08-31 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product. After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination. With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

Bread

Author : Jeffrey Hamelman
Publisher : John Wiley & Sons
ISBN 13 : 1119689597
Total Pages : 530 pages
Book Rating : 4.1/5 (196 download)

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Book Synopsis Bread by : Jeffrey Hamelman

Download or read book Bread written by Jeffrey Hamelman and published by John Wiley & Sons. This book was released on 2021-03-16 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.

The Cracker Baker

Author :
Publisher :
ISBN 13 :
Total Pages : 746 pages
Book Rating : 4.:/5 (334 download)

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Book Synopsis The Cracker Baker by :

Download or read book The Cracker Baker written by and published by . This book was released on 1919 with total page 746 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bread of the Resistance

Author : Tessalyn Morrison
Publisher : Microcosm Publishing
ISBN 13 : 1621066924
Total Pages : 100 pages
Book Rating : 4.6/5 (21 download)

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Book Synopsis Bread of the Resistance by : Tessalyn Morrison

Download or read book Bread of the Resistance written by Tessalyn Morrison and published by Microcosm Publishing. This book was released on 2020-09-15 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Build your own culture and resist! Making sourdough bread can be intimidating for most of us. The idea that we need to have exact measurements, the unforgiving nature of sourdough, and the fear of failure drive many of us from even attempting the time consuming process. In this book, Tess Morrison walks you through how to make sourdough bread, as well as a few other recipes that use fermentation, in a straightforward, understanding, and measurement-free guide with wonderful, clear illustrations showing every step of the process. The first half of the book is an introduction to the equipment, methods, and process—everything you need to know to start fermenting and baking. The second half contains recipes for crepes, crackers, and other delicious uses for your leftover starter, plus a wide variety of other measurement-free recipes for a wide variety of fermented and preserved foods, from yogurt to sauerkraut, tempeh to kombucha, and jam to salmon.In the process of making bread from scratch, with your own starter, your own hands, your own time, you will find that making bread is not only an act of creation, but an act of resistance. It is resistance against consumer culture and against a society that has devalued quality and tradition in favor of convenience. Making your own bread will help you practice these traditions and rebuild these lost virtues. Put away your measuring cups and scales and learn how to truly see the bread, reacting to its needs and your senses, and in the process, make something that is uniquely your own.

Bread and Its Fortification

Author : Cristina M. Rosell
Publisher : CRC Press
ISBN 13 : 1498701574
Total Pages : 417 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Bread and Its Fortification by : Cristina M. Rosell

Download or read book Bread and Its Fortification written by Cristina M. Rosell and published by CRC Press. This book was released on 2015-09-22 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing macro- and micro-nutrients. Bread with their different types is influenced mainly by the nature of substrate and microorganisms involved in the fermentation. The components of bread depend on the type of bread and on practice and regulations operating in a country. They include basic components and other components (fortifying or enriching ingredients, emulsifiers, anti-fungal agents, anti-oxidants, enzymes and favoring agents, etc.). Bread and its Fortification for Nutrition and Health Benefits provides updated information in the area of bread and its fortification for health benefits. It serves as a useful reference book with recent advances in the areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry, which is related strongly to human health.

Bread-making quality of wheat

Author : Bob Belderok
Publisher : Springer Science & Business Media
ISBN 13 : 9401709505
Total Pages : 432 pages
Book Rating : 4.4/5 (17 download)

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Book Synopsis Bread-making quality of wheat by : Bob Belderok

Download or read book Bread-making quality of wheat written by Bob Belderok and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.

The Chorleywood Bread Process

Author : S P Cauvain
Publisher : Woodhead Publishing
ISBN 13 : 1845691431
Total Pages : 192 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis The Chorleywood Bread Process by : S P Cauvain

Download or read book The Chorleywood Bread Process written by S P Cauvain and published by Woodhead Publishing. This book was released on 2006-03-24 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world’s leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments. The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making. The first book to describe the Chorleywood Bread Process Reviews ingredient quality and quantities Considers how knowledge-based software systems can help manage the process

My New Roots

Author : Sarah Britton
Publisher : Clarkson Potter
ISBN 13 : 0804185395
Total Pages : 256 pages
Book Rating : 4.8/5 (41 download)

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Book Synopsis My New Roots by : Sarah Britton

Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Good Bread Is Back

Author : Steven Laurence Kaplan
Publisher : Duke University Press
ISBN 13 : 0822388286
Total Pages : 381 pages
Book Rating : 4.8/5 (223 download)

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Book Synopsis Good Bread Is Back by : Steven Laurence Kaplan

Download or read book Good Bread Is Back written by Steven Laurence Kaplan and published by Duke University Press. This book was released on 2006-12-20 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. By the mid-1990s bakers rallied, and bread officially designated as "bread of the French tradition" was in demand throughout Paris. Kaplan meticulously describes good bread's ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even the sound bread should make when it comes out of the oven. Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.

Trends in Wheat and Bread Making

Author : Charis Michel Galanakis
Publisher : Academic Press
ISBN 13 : 0128231912
Total Pages : 488 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Trends in Wheat and Bread Making by : Charis Michel Galanakis

Download or read book Trends in Wheat and Bread Making written by Charis Michel Galanakis and published by Academic Press. This book was released on 2020-11-19 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking

Bread, Justice, and Liberty

Author : Alison Bruey
Publisher : University of Wisconsin Pres
ISBN 13 : 0299316106
Total Pages : 325 pages
Book Rating : 4.2/5 (993 download)

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Book Synopsis Bread, Justice, and Liberty by : Alison Bruey

Download or read book Bread, Justice, and Liberty written by Alison Bruey and published by University of Wisconsin Pres. This book was released on 2018-07-17 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Santiago's urban shantytowns, a searing history of poverty and Chilean state violence have prompted grassroots resistance movements among the poor and working class from the 1940s to the present. Underscoring this complex continuity, Alison J. Bruey offers a compelling history of the struggle for social justice and democracy during the Pinochet dictatorship and its aftermath. As Bruey shows, crucial to the popular movement built in the 1970s were the activism of both men and women and the coalition forged by liberation-theology Catholics and Marxist-Left militants. These alliances made possible the mass protests of the 1980s that paved the way for Chile's return to democracy, but the changes fell short of many activists' hopes. Their grassroots demands for human rights encompassed not just an end to state terror but an embrace of economic opportunity and participatory democracy for all. Deeply grounded by both extensive oral history interviews and archival research, Bread, Justice, and Liberty offers innovative contributions to scholarship on Chilean history, social movements, popular protest and democratization, neoliberal economics, and the Cold War in Latin America.

Bread and Roses

Author : Andrea D'Atri
Publisher : Pluto Press (UK)
ISBN 13 : 9780745341187
Total Pages : 192 pages
Book Rating : 4.3/5 (411 download)

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Book Synopsis Bread and Roses by : Andrea D'Atri

Download or read book Bread and Roses written by Andrea D'Atri and published by Pluto Press (UK). This book was released on 2020-12-20 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Is it possible to develop a radical socialist feminism that fights for the emancipation of women and of all humankind?This book is a journey through the history of feminism. Using the concrete struggles of women, the Marxist feminist Andrea D'Atri traces the history of the women's and workers' movement from the French Revolution to queer theory. She analyses the divergent paths feminists have woven for their liberation from oppression and uncovers where they have hit dead ends.With the global working class made up of a disproportionate number of women, women are central in leading the charge for the next revolution and laying down blueprints for an alternative future. D'Atri makes a fiery plea for dismantling capitalist patriarchy.

The Role of Starch in Bread Staling

Author : William Findley Geddes
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis The Role of Starch in Bread Staling by : William Findley Geddes

Download or read book The Role of Starch in Bread Staling written by William Findley Geddes and published by . This book was released on 1946 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Duty, Honor and a Loaf of Bread

Author : Bill Waldron
Publisher : Trafford Publishing
ISBN 13 : 1466961937
Total Pages : 403 pages
Book Rating : 4.4/5 (669 download)

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Book Synopsis Duty, Honor and a Loaf of Bread by : Bill Waldron

Download or read book Duty, Honor and a Loaf of Bread written by Bill Waldron and published by Trafford Publishing. This book was released on 2012 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Like other families, letters were the fabric that held the fledgling Waldron family together during the personally trying, society changing events of World War II. Bill, the town baker, voluntarily became an infantry soldier and platoon scout in Europe and Marge, a new wife, became the town baker - the Waldron's version of Rosie the Riveter. Nothing in their lives had prepared them for these roles yet everything in their lives made them equal to the tasks at hand. Their letters to one another provide an intimate view of an American family triumphing in the face of adversity. Duty, Honor, Faith, Love and Family all play a role and readers will come to love and admire both of them. Bill's letters from the Battle of the Bulge, the Siegfreid Line and through the end of the war across Germany and into Czechoslovakia are particularly interesting. He reveals himself as a down to earth patriot who volunteered for a very dangerous job and excelled - a man with survivor's instincts who avoided illness, frostbite and wounds under extremely difficult circumstances. Historical perspective is provided by sidebars throughout the book which explain matters referred to in the letters as well as what is going on in the war and at home. The sidebars are themselves an education, made immediate and interesting by the personal experiences conveyed in the letters"--Page 4 of cover

Bread Staling

Author : Pavinee Chinachoti
Publisher : CRC Press
ISBN 13 : 1351078798
Total Pages : 189 pages
Book Rating : 4.3/5 (51 download)

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Book Synopsis Bread Staling by : Pavinee Chinachoti

Download or read book Bread Staling written by Pavinee Chinachoti and published by CRC Press. This book was released on 2018-01-18 with total page 189 pages. Available in PDF, EPUB and Kindle. Book excerpt: The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to design new and longer-lasting baked goods. The contributors detail how to solve this food problem by using polymer science, material research, and molecular spectroscopy, which is a new way to approach a centuries-old problem. This approach can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented in this book, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.

Gluten-free Bread Technology

Author : Shabir Ahmad Mir
Publisher : Springer Nature
ISBN 13 : 3030738981
Total Pages : 280 pages
Book Rating : 4.0/5 (37 download)

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Book Synopsis Gluten-free Bread Technology by : Shabir Ahmad Mir

Download or read book Gluten-free Bread Technology written by Shabir Ahmad Mir and published by Springer Nature. This book was released on 2021-10-08 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.